ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p 〈 0.001), Zn, Fe and K (p 〈0.01) and Mn (P〈0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb09376.x
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